2. After the water boils, remove the blood foam from the pot, then add wine to turn off the fire, cover the pot and stew for a while, remove the ribs and put them in cold water, then remove the water and put them on a plate.
3. Put the oil in the pot, pour in the rock sugar, boil the sugar color on low heat, and stir with a shovel constantly. When all the rock sugar melts and bubbles just appear, pour in the ribs (put them as far away as possible to avoid the oil from hitting you), then pour in the onion, ginger, garlic, dried red pepper and pepper, stir-fry for a while until all the ribs are fried to color, and then add water and simmer for more than an hour (I stew for two hours at a time).
4. When the stewing time is almost up, the juice will be collected by fire!
1. Wash the ribs and put them in a cold water pot. When the water is boiled, the blood foam will be boiled out.
2. After the water is boiled, the ribs can be taken out for later use.
3. Cut the corn into small pieces.
4. Cut the onion and ginger into sections for use.
5. add water to the boiling pot, and the water should be added at one time. Don't dry the pot halfway. When the water boils, put the ribs and corn into the pot.
6. Wrap the dried Chili, star anise, pepper, fragrant leaves and cinnamon bags, put them in the pot with onion and ginger, and pour in two spoonfuls of cooking wine. Cover, bring to a boil, turn to the minimum fire and cook for an hour and a half.
7. Add appropriate amount of salt, cover and cook for another half an hour.
500g of spareribs, old corn 1, 200g of snap beans, potatoes 1 (about 200g), carrots 1, northeast soy sauce 100g, pumpkin 200g, long eggplant 1, 2 tbsp of cooking wine (30.
Production method editing
Rinse the ribs with running water, chop them into 5 cm long pieces, then boil them in boiling water for about 5 minutes, remove the blood foam, and drain them for later use.
Wash potatoes and carrots, peel them and cut them into 3cm hob blocks. Wash the long eggplant and cut it into 3 cm diamond-shaped pieces with skin.
Old corn was cut into round sections with a thickness of 1cm. The pumpkin is seeded, peeled and cut into 3 cm hob blocks. Wash the oil beans, pinch off both ends and break them in half.
Heat the oil in a wok with medium heat until it is 50% hot (you can feel the heat rising when you put your hand above the wok), add star anise, pepper, ginger slices, onion segments and cinnamon to stir fry until fragrant, and then add northeast soy sauce and salt to stir fry until fragrant.
Put the spareribs, carrots, potatoes, pumpkins, snap beans and old corn into the pot, stir-fry them evenly, then add a proper amount of water (about 1200ml), bring them to a boil, then turn to low heat, cover them and stew for about 40 minutes.
Finally, add eggplant pieces and continue to stew 15 minutes.